Kupang Lontong is a typical coast food traditionally from East Java. This food consists of rice cake mixed with the kupang broth (a kind of oyster/the small shellfish), and it's served with petis (black fermented shrimp paste), fried onions, and squeeze of lime. Beside that, accordance with the customer taste, kupang lontong also served with the chili whim.
Two "good friends" of kupang lontong are sate kerang (one kind of satay which made of shellfish) and es degan or es kelapa muda (beverage made of young coconut). Why they called "good friends"? Because usually the seller of kupang lontong also sells them. Kupang lontong is incomplete without sate kerang. And es degan, beside as beverage, is useful for people who is allergic to kupang because the young coconut can neutralize the toxic in kupang's body.

pic taken from : http://seno.or.id/images/sate-kerang.jpg

Semanggi is another special food from East Java. It's usually served on the plate made from banana leaves (pincuk). In Surabaya, the seller is generally an old woman, carried to their back and peddled to whole of the city.
Semanggi consisted of boiled semanggi leaf, bean sprouts, and eat with hot delicious sambal. There are few kinds of sambal for semanggi. In Banyuwangi sambal made from chili, fragrant grass (serai), jack fruit and a little javanese sugar. It's different for another place such as Surabaya which use sambal made of more javanese sugar, petis (black fermented shrimp paste), and chili.
Beside the vegetables, semanggi also eat with kerupuk uli (chips made from the rice) with sauce made from yam (ketela rambat) and peanut.

pic taken from : http://www.sby.pphotels.com/images/sby/semanggi1%20small.jpg

Rujak cingur is one of Indonesian traditional food which easily found in East Java especially in Surabaya. Rujak cingur usually consist of sliced of fruits like cucumber, krai (similar like cucumber but it's special from East Java), bengkoang, young raw mango, pineapple, kedondong, glutinous rice cake, tofu, tempe, bendoyo and cingur. There are also some vegetables like bean sprouts, water spinach, and string bean. All of those ingredients mixed with black sauce made from petis (black fermented shrimp paste), chili, fried ground peanuts, fried onion and salt.

This food is called rujak cingur because the special part of this rujak is sliced of cingur (bufallo's or cow's lips. Cingur is literally means mouth in Javanese) which not available in other kind of rujak. Rujak cingur can be served with pincuk (banana leaf) or plate and it's topped with a sprinkle of fried shallots and kerupuk.

Pempek or Empek-Empek is a delicacy from Palembang which is made of fish and sago. Pempek is eaten together with a dark sauce called cuka or cuko (in bahasa Palembang). Cuko is produced from adding brown sugar, chili pepper, garlic, vinegar, and salt into hot boiling water.

There are different types of Empek-Empek, the one we ordered were Pempek Kapal Selam (Submarine) which comes with boiled egg wrapped inside the Pempek itself. Other types of Pempek are “pempek telur kecil”, “pempek keriting”, “pempek pistel (or pastel(?)”, “pempek kulit ikan”, “pempek adaan”, “pempek lenjer”, and “pempek tahu”.

The way most Indonesia eat them is by cutting the Pempek itself into small pieces, with the egg noodles, meehoon, and diced cucumber - top it with the cuka (vinegar) soup. It does taste and smells a little fishy, but again it is made of fish.

source : http://www.simplycraving.com/pempek-palembang-fish-cake-dish-from-indonesia-20080502/
pic taken from : http://farm1.static.flickr.com/166/418906010_7fd7d6a69a.jpg

It's named after the capital city of Central Java in Indonesia, Semarang. It was created by Chinese immigrants in the city of Semarang. It is filled with bamboo shoots, dried shrimp (ebi in Indonesian) chicken and/or prawn. It is served with lumpia sauce that is made from dried shrimp (optional), coconut sugar, red chillies, bird's eye chilies, water, ground white pepper, tapioca starch and water and can be served in either fried or unfried condition.


source : http://en.wikipedia.org/wiki/Lumpia#Lumpia_Semarang
pic taken from : http://www.sedap-sekejap.com/artikel/2001/edisi8/images/lsemarang.jpg

Gado-gado is a traditional dish in Indonesian cuisine and comprises a vegetable salad with a brown sauce dressing. This cuisine is very suitable for vegetarian (egg doesn't count) because it's contains no meat.
There are many different types of gado-gado. Surabayan gado-gado is one of them. It's ingredients are: rice cake, sliced hard-boiled egg, boiled potato, beansprouts, lettuce leaves, cucumber, cabbage, fried tofu, kerupuk, and emping. Sometimes it's served with other vegetables like tomato.
The brown sauce that mention above is made of peanut and coconut milk(santan) and the tastes is sweet.

pic taken from : http://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Gado_gado.jpg/800px-Gado_gado.jpg

Soto is an Indonesian cuisine mainly comprised of broth and vegetables. The meats that most commonly used are beef and chicken, but there are also sotos with mutton and pork. There are many varieties of sotos in Indonesia, which vary by regions, class, and ethnicity. Some well known variations are soto Madura (from East Java), soto Betawi (from Jakarta), soto Padang (from West Sumatra), soto Bandung (from West Java), soto Banjar (from South Kalimantan), and coto Makassar (from South Sulawesi). All of these sotos have distinctive flavor.
Each soto has a unique/different style of serving. For example, some soto served with boiled egg, kerupuk, perkedel (mash potatoes with meat), sambal, etc. And as we know that a lot of Indonesian people eat rice, so it became a "best friend" of soto. Beside rice, sometimes people eat soto with rice cake or noodle.